Coconut Cream Pie - cooking recipe

Ingredients

1 9 inch deep dish pie shell
2 1/2 cups milk (I use 1%)
1 cup sweetened flaked coconut
3/4 cup granulated sugar, divided
1/4 cup cornstarch
2 eggs
2 teaspoons vanilla or 2 teaspoons coconut extract
1 cup 35% cream
Garnish
1/4 - 1/2 cup toasted sweetened flaked coconut

Preparation

Bake pie shell according to package or recipe directions.
Let cool.
In saucepan, heat milk and coconut over medium heat until steaming.
In large bowl, whisk 1/2 cup of sugar (or Splenda) with cornstarch; whisk in eggs until blended.
Gradually whisk hot milk mixture into egg mixture in thin, steady stream.
Return to saucepan.
Cook over medium heat, whisking constantly until thickened to pudding consistency.
Transfer to bowl; stir in vanilla (or Coconut extract).
Place plastic wrap directly on surface; refrigerate until cool.
In bowl, using electric mixter, whip whipping cream with remaining sugar (or Splenda) to soft peaks.
Set aside 1 1/2 cups whipped cream aside.
Fold remaining cream into cooled filling; spread into pie shell.
Using piping bag with star tip, garnish top with reserved whipped cream- or just spread with a spoon.
Sprinkle with toasted coconut.
Refrigerate for 1 hour or until set.